Shaoxing yellow rice wine has a long history. It has been popular since the Spring and Autumn Period and the Warring States Period. After Qin, Han, Tang, Song, Yuan, Ming and Qing dynasties, it gradually developed into one of Shaoxing's traditional pillar industries. Shaoxing yellow rice wine has always been famous all over the world, and there are also many tributes. In the Ming dynasty, it began to be sold abroad. In ancient times, the high-quality wines produced by Yinshan Wanyuan Winery were mainly sold to Japan and the South Pacific Islands. 19 15, Shaoxing Jinji Liquor, Qianjiu Liquor and Fangbailu Liquor won the gold medal and silver prize respectively at Panama Pacific Expo in San Francisco, USA, and their products were exported to London, England, new york, Japan and other places.

1929 won the gold medal of Hangzhou West Lake Expo. After the founding of People's Republic of China (PRC), Justin wine, Jia Fan wine, Xiangxue wine, Shaanxi wine and Huadiao wine won 7 international gold medals, 5 national gold medals and 30 provincial and ministerial prizes respectively. In recent years, microbial fermentation technology has been applied in the production of yellow rice wine koji, with emphasis on brand.

It is difficult to find out when Shaoxing wine originated. At present, it can only be inferred through cultural relics and archaeology. It is preliminarily believed that the origin of Shaoxing, which lies between Hemudu culture in Yuyao and Liangzhu culture in Hangzhou, should be synchronous. The evidence is that Hemudu culture unearthed a large number of grain (rice) and pottery similar to wine vessels. It is speculated that Shaoxing wine should have originated in the middle period of Hemudu culture 6000 years ago.

When I entered the museum, the first thing I saw was an introduction: yellow wine, beer and wine, and only yellow wine came from China. According to legends and historical records, Wang Shaokang (also known as Du Kang), the fifth generation of Xia Dynasty, was the originator of China wine industry. According to legend, when he was young, he forgot to eat the food he brought. After a while, he found that the leftovers had changed flavor and the juice produced was unusually sweet. After repeated research and thinking, he finally discovered the principle of natural fermentation, and then deliberately followed suit, constantly improved, and finally formed a complete brewing process.